Poached Egg on a Garlic/Olive Oil Toasted Bun

Normally I wouldn’t bother writing up a simple breakfast sandwich, but this one was so good I made it two days in a row, since I didn’t bother taking photos the first time.

The star here is Food Lion’s “Rustic Sandwich Bun” which is a dense roll, and full of nooks and crannies, kind of like an english muffin. I used only one half.

Get a pot of water boiling, add about 1/4 cup white vinegar.

In a bowl, mix olive oil (I used a wonderfully rich Moroccan oil) with garlic powder and salt. Brush this onto the bread and cook in a skillet till. toasted. Flip it over to heat up the other side, and toss in some Black Forest ham to heat it up.

Poach 2 eggs in the water to the level of your liking. One or two minutes.

Construction:
• Bread
• Ham
• Slice of cheddar cheese
• Poached eggs
• Freshly cracked black pepper
• Sweet Spanish paprika
• Finely grated Gruyere

Break the yokes so the juices combine with all the ingredients below.

Soooo Good!